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Four Salmon Lettuce Wraps on large white plate with a side dish of both scallions and sesame seeds.
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5 from 38 votes

Salmon Lettuce Wraps

Salmon lettuce wraps with an Asian-inspired honey garlic glaze wrapped in a silky soft Bibb lettuce leaf. Low carb, delicious and perfect for dinner!
Course Entree
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 4
Calories 323kcal
Author Yumna Jawad


  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 4 6-ounce skinless salmon fillets
  • 1 tablespoon neutral oil
  • Bibb lettuce leaves for serving
  • Thinly sliced scallions and sesame seeds for topping


  • In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, honey, garlic and red pepper flakes. Set aside.
  • Heat the oil in a large heavy pan over medium high heat. Season the salmon on both sides with salt.
  • Add the salmon to the preheated pan and cook until golden brown on the bottom, 3-4 minutes. Flip the salmon, then spoon any excess fat out of the pan and pour in the sauce. Cook, spooning sauce over the salmon, until the salmon is glazed, about 3 more minutes. Transfer the salmon from the pan to a large plate, spooning any remaining sauce out of the pan and over the salmon.
  • To assemble the wraps, use a fork to flake each salmon fillet apart into three large chunks. Spoon a chunk of flaked salmon into each lettuce cup and top with scallions. Sprinkle with sesame seeds and serve.


Storage: Store the salmon and the lettuce separately to avoid soggy lettuce. Salmon will last up to 3 days in the fridge. 


Calories: 323kcal | Carbohydrates: 10g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 859mg | Potassium: 1021mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2123IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg